And In Conclusion...

Opening went pretty well on Friday. Opening night jitters and a few things we hadn't taken into account (for example, absurdly, being surrounded on all sides by people) threw us a little bit off, and we didn't quite catch our stride until last night (which went as well as I could imagine this show going). Thanks to everyone who came and saw it. And to the rest of you, come see it some other day and I'll forgive you.

I realized last night that taking into account the workshop, this show's been my life, more or less, for about five months. Almost half a year. Which means that I now have to figure out what to do with myself during my days off. It's a daunting task.

And, since I never updated it, I finished my absinthe a couple of weeks ago, colored it, and have since tasted it many times. It is, by all accounts, a vast improvement over the god-awful tincture I made last time. Roughly speaking, it tastes like a pastis with a hint of wormwood bitterness in it, accompanied with the aromas and flavors of a few other herbs. The next step is to start fermenting a sort of light wine so that I can distill that into my base alcohol. This, supposedly, makes a much more drinkable absinthe.

I suspect this is what comes of being an artist. In seeking out a hobby, I had to find something inherently nonartistic. Because otherwise my hobby would be the same as my work.

link...
Sam sent me this. I haven't had a chance to try it yet, but it seems really cool. So...that's good.
Happy belated birthday to Sam, by the way. He's the only person I know who's more of a mad culinary scientist than I am.